Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

By Pagingdrstarling

Deb Wise, Cooking Light

AUGUST 2013

Ingredients

• 12 ounces cauliflower florets
• 1 (10-ounce) peeled baking potato, cut into 4 wedges
• 2 large shallots, halved lengthwise
• 1 1/2 tablespoons extra-virgin olive oil
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs), lightly toasted
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise (such as Hellmann's)
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 4 cups baby arugula
• 1/2 cup halved grape tomatoes
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400° for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 teaspoon pepper, and egg, stirring well.

3. Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400° for 25 minutes or until browned, turning once.

4. To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.

5. To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.